Squeeze peeled garlic cloves through a press. Rinse parsley and chop finely.
Mix sour cream or crème fraiche, yogurt, garlic, parsley, mustard, salt and pepper.
Warm pita in oven or toast in toaster if desired.
Peel cucumber and onion and cut into slices. Rinse tomatoes, remove stalk and cut into slices.
Cut pork cutlets in half, fry in sunflower oil or other vegetable oil for 1-2 minutes on each side. Put it in the pita form, add slices of tomatoes, cucumber and onion. Serve with garlic sauce and spicy tomato ketchup respectively.
:Time needed : : 15 min
:Last change : : Karina Schmidt
Tip: Use regular or light yogurt as needed!
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